Thai Chicken Curry with Butternut Squash

Thai Chicken Curry with Butternut Squash

September 27, 2017

Serves 4

  • Prep: 30 mins
  • Cook: 30 mins


4 cups butternut squash, peeled, seeded, and cut into 1/4 inch cubes

1 red bell pepper, diced

1 1/4 lb chicken, sliced into 1/4 inch strips

1/2 cup water

3 tbsp red curry paste

1 tbsp minced ginger

1 serano chile , finely minced (optional)

1 can of coconut milk

2 tbsp peanut butter (or almond butter)

2 tbsp coconut oil

fresh basil

fresh cilantro

1 pouch Grain Trust Steamed Brown Rice


1Heat the coconut oil in a large saucepan over medium high heat. Add the chicken and cook until light brown, or about 5-7 minutes. Remove the chicken and set aside. Heat the same pan, with the remaining oil from the chicken, over medium heat. Add the ginger and serano chile (if using) and cook until lightly brown and fragrant. Add the coconut milk, water, curry paste, and butternut squash. Bring mixture to a boil then reduce simmer for 5 minutes. Once the pumpkin is tender, but not completely cooked add the red pepper and chicken. Bring back to a simmer, and cook until the squash is soft when pierced with a fork.  Meanwhile, cook the Grain Trust Steamed Brown Rice according to the instructions.


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